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White-sarcocarp guava fruitcake and preparation method thereof

The technology of heart guava fruit and white heart guava juice is applied in confectionery, confectionery industry, food science and other directions to achieve the effects of delicate taste, wide source of raw materials and reasonable formula

Inactive Publication Date: 2014-12-03
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are three kinds of guavas: white heart, red heart and yellow heart. The flesh of red heart and yellow heart guava is relatively sweet and soft, and it is mainly eaten fresh. The fruit of white heart is relatively hard. At present, there is no white heart guava fruit cake.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] First, take the white-heart guava fruit cake raw material according to the following components, and its components in parts by weight are: 45 parts of white-heart guava juice, 17 parts of sucrose, 18 parts of maltodextrin, 8 parts of citric acid, 8 parts of acid, 3 parts of pectin, 0.7 part of sodium alginate, 0.3 part of natural pigment.

[0025] Then, making fruit cake, comprises the following steps:

[0026] 1. Choose fresh fruits that are ripe, free from diseases and insect pests, and free from rot. First, clean the surface of the fruit with clean water, then soak in water with a mass concentration of 1g / L bleaching powder for 13 minutes to disinfect, then rinse with clean water, peel and cut into small pieces by hand placed in a container;

[0027] 2. Add clean water with 0.5 times the quality of guava small pieces and stir, add a sieve hole D=0.8mm beater for beating, add clean water with a mass of 0.5 times the pulp slag to the obtained pulp residue, stir evenl...

Embodiment 2

[0033] First, take the white-heart guava fruit cake raw material according to the following components, and its components in parts by weight are: 40 parts of white-heart guava juice, 20 parts of sucrose, 20 parts of maltodextrin, 8 parts of citric acid, 8 parts of acid, 3 parts of pectin, 0.5 part of sodium alginate, and 0.5 part of natural pigment.

[0034] Then, making fruit cake, comprises the following steps:

[0035] 1. Choose fresh fruits that are ripe, free from diseases and insect pests, and free from rot. First, clean the surface of the fruit with clean water, then soak in water with a mass concentration of 1g / L bleaching powder for 12 minutes to disinfect, then rinse with clean water, peel and cut into small pieces by hand placed in a container;

[0036] 2. Add clean water with 0.5 times the quality of guava small pieces and stir, add a sieve hole D=0.8mm beater for beating, add clean water with a mass of 0.5 times the pulp slag to the obtained pulp residue, stir e...

Embodiment 3

[0042] First, weigh the white heart guava fruit cake raw material according to the following components, and its components in parts by weight are: 50 parts of white heart guava juice, 15 parts of sucrose, 15 parts of maltodextrin, 7 parts of citric acid, apple 7 parts of acid, 5 parts of pectin, 0.8 part of sodium alginate, 0.2 part of natural pigment.

[0043] Then, making fruit cake, comprises the following steps:

[0044] 1. Choose fresh fruits that are ripe, free from diseases and insect pests, and free from rot. Clean the surface of the fruit with clean water first, then soak in water with a mass concentration of 1g / L bleaching powder for 15 minutes of disinfection, then rinse with clean water, peel and cut into small pieces by hand placed in a container;

[0045] 2. Add clean water with 0.5 times the quality of guava small pieces and stir, add a sieve hole D=0.8mm beater for beating, add clean water with a mass of 0.5 times the pulp slag to the obtained pulp residue, s...

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PUM

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Abstract

The invention provides a white-sarcocarp guava fruitcake comprising the following components in parts by weight: 40-50 parts of white-sarcocarp guava juice, 15-20 parts of sucrose, 15-20 parts of maltodextrin, 5-10 parts of citric acid, 5-10 parts of malic acid, 2-4 parts of pectin, 0.5-1 part of sodium alginate and 0.1-0.5 part of natural pigment. The invention further provides a preparation method of the guava fruitcake. The preparation method has the advantages that the fruitcake is diverse in color, moderate in sourness, exquisite in mouthfeel and rich in elasticity; and the method is simple in process, the formula is reasonable, and the raw material source is wide, so that the method is especially suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of deep processing of white heart guava, in particular to a white heart guava fruit cake and a preparation method thereof. Background technique [0002] Guava, also known as Hua Nian, Guava, Jishiguo, Pulled Fruit, Trumpet Guava, is a plant of the family Myrtaceae. Guava is rich in nutrients and contains protein, fat, sugar, vitamins A, B, C and trace elements such as phosphorus, calcium and magnesium. There are three kinds of guavas: white heart, red heart and yellow heart. The flesh of red heart and yellow heart guava is relatively sweet and soft, and it is mainly eaten fresh. The fruit of white heart is relatively hard. There is no white heart guava fruit cake. Contents of the invention [0003] The object of the present invention is to provide a white-heart guava fruit cake with wide source of raw materials, delicate taste and high elasticity. Another object of the invention is to provide a preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 佘延英
Owner 佘延英
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